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Greek Lemon Soup

Serves: 4
Total Calories: 68

Ingredients

4 cups chicken stock, homemade
2 tablespoons long grain rice
1 egg, beaten
1 egg white, beaten
2 tablespoons lemon juice, fresh
1 tablespoon parsley, fresh, chopped
1/2 teaspoon oregano leaves
1 dash black pepper, freshly ground

Directions:

Here's the Greek version of egg drop soup, with the added tang of lemon and herbs.

1. Bring stock to a boil. Add rice, cover, and turn heat down to simmer for 15-20 minutes, until rice is tender.
2. Mix egg, egg white, and lemon juice. Slowly pour egg mixture into stock, stirring gently, and simmer for 2-3 minutes/
3. Add herbs and pepper. Serve.

Food exchanges per 1-cup serving: ½ lean MEAT

Nutritional Facts:

Serves: 4
Total Calories: 68
Calories from Fat: 17

This Greek Lemon Soup recipe is from the The Kids, Food and Diabetes Family Cookbook Cookbook. Download this Cookbook today.


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